- 2-4 cloves garlic, finely chopped
- 1 C. bread crumbs
- 1/4 C. freshly grated Parmesan cheese
- 1/4 C.finely chopped parsley
- 3 Tbs.extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 36 small clams such as cherrystones, shucked, 36 half shells reserved
- 2 Tbs. lemon juice
- 4-6 Tbs. butter, melted
- Lemon wedges for garnish
Directions:
Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine. Coarsely chop the clams and combine with the lemon juice in a separate bowl. Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide the chopped clams between them. Top with the bread crumb mixture and drizzle with the butter. Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes. Garnish with lemon wedges.
Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine. Coarsely chop the clams and combine with the lemon juice in a separate bowl. Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide the chopped clams between them. Top with the bread crumb mixture and drizzle with the butter. Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes. Garnish with lemon wedges.